Region: El Cedral
Elevation: 1730 masl
Process: Anaerobic Washed 48hr
Notes: Vanilla, brown sugar, & apricot
About: The young gun Rodin Moreno brings back his sweet coffees for 2019. Always up for a challenge and an opportunity to learn, this is the first time Rodin has carried out an anaerobic process on his coffee. The process involves a whole cherry fermentation for 48 hours in a sealed container, then finished off as a traditional washed method. This coffee is complex and sweet but has retained the sparkling acidity so common to coffees from this region. Since we’ve known Rodin, he has grown remarkable as an entrepreneur. His team of specialised coffee farmworkers help other producers all over Santa Barbara, and the milk from his happy cows goes into making some pretty fine cheese.